Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
Ingredients
- 1/2 cup mashed avocado (about 1/2 an avocado)
- 1/2 cup cooked sweet potato
- 1/2 cup creamy nut butter (almond, cashew, tahini, etc)
- 1/2 cup dairy-free chocolate chips
- 2 tablespoons maple syrup
- 1/4 cup coconut milk
- 3 tablespoons cacao powder
Directions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Combine the wet ingredients: In a large mixing bowl, mix the mashed avocado, cooked sweet potato, nut butter, maple syrup, and coconut milk until smooth.
- Add the dry ingredients: Sift in the cacao powder, mixing until just combined. Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Allow the brownies to cool in the pan before cutting into squares. Serve at room temperature or chilled.
Cook Notes
The consistency of the batter may vary depending on the nut butter used; adjust the coconut milk as necessary to achieve a thick but pourable batter.
Variations
Keto Version
Substitute the maple syrup with a keto-friendly sweetener and use sugar-free chocolate chips to make these brownies keto-compliant.
Low-Carb Version
Follow the keto version’s guidelines for a low-carb treat that doesn’t skimp on flavor or texture.
These Avocado, Coconut & Sweet Potato Brownies redefine dessert with their unique combination of ingredients, offering a moist, flavorful, and nutritious option for satisfying your sweet tooth. Perfect for health-conscious individuals and dessert lovers alike, these brownies prove that you can have your cake (or in this case, brownies) and eat it too.